This is one of the most requested recipes I get from folks visiting Greyfield. While some of the recipes we make in the kitchen are super technical and can take 3 to 4 days to plan and prep, this one is easy to make at home. Farro is one of the key ingredients and its easy to find online. We use Anson Mills, just click here to find out more:
So here it is, for all you Cumberland Island fans out there, enjoy!
Marinated Mushrooms & Farro Salad
Yields 4 cups
2 cups farro, cooked and cooled
2 cups marinated mushrooms
3 tablespoons olive oil
1½ tablespoons fresh lemon juice
¼ teaspoon salt
1 tablespoon fresh parsley, minced
In a large bowl mix the cooked farro, marinated mushroom, olive oil, lemon juice, salt, and parsley. Enjoy.
Yields 2 cups
12 oz maitake mushrooms*
5 tablespoon olive oil
2 teaspoon salt
1 small shallot, minced (around 2.5 tablespoons)
4 cloves garlic, minced
½ red pepper, small dice (around ½ cup)
¼ teaspoon smoked paprika
¼ teaspoon freshly ground black pepper
1 teaspoon aleppo chili
1 teaspoon fresh rosemary, minced
1 tablespoon fresh thyme, minced
2 tablespoons fresh parsley, minced
1.5 tablespoons sherry vinegar
Preheat your oven to 350 degrees. In a bowl mix maitake mushrooms, 1 tablespoon olive oil, and 1 teaspoon salt. Spread mushrooms on a sheet tray and bake in the oven for 20 minutes. The mushrooms should be lightly roasted. Set aside.
In a sauté pan heat 4 tablespoons of olive oil over medium heat. Add in shallots, garlic, red peppers, paprika, black pepper, and Aleppo. Cook for around 2 minutes, stirring frequently. Add in roasted mushrooms, rosemary, thyme, parsley, and remaining 1 teaspoon salt. Stir to mix and cook for 2 minutes. Add in sherry vinegar and remove from heat. Cool to room temperature or chill in the refrigerator.
*Can’t find maitake mushrooms, no problem, try this salad with shiitake mushrooms instead.
Yields 2½ cups
4 cups water
2 teaspoons salt
1 tablespoon olive oil
1 bay leaf
1 cup farro
In a pot add water, salt, olive oil, and bay leaf. Bring to a boil over high heat. Add in farro. Reduce heat to a gentle simmer. Cook for 30-35 minutes or until the farro is tender. Drain the farro from the water and cool.